Beef sire selection decisions for dairy cows need to consider more than conception rate, calving ease and semen cost
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EmailTerminal traits need to be considered to add value to dairy-influenced cattle raised for beef.
A group of Extension educators and specialists from the University of Wisconsin – Madison, led by Bill Halfman and Ryan Sterry, have conducted two surveys, published in 2019 and 2023, to better understand the decision-making process used by dairy farms when implementing a beef x dairy crossbreeding strategy into their herds.
In the first survey, the most popular responses for the most important criteria used for selecting beef sires to breed to dairy cows were based on semen cost (51%), conception rate (49%) and calving ease (44%). Three years later, in 2021, dairy farms surveyed indicated conception rate (78%), calving ease (67%) and semen cost (58%) were still the three most important criteria used when determining which beef sire to breed to their dairy cows. Terminal traits that impact the final beef product being produced and sold to the consumer, such as ribeye area and marbling, were considered less frequently when selecting beef sires to breed to their dairy cows. Marbling was considered by 15% and 14% of farms in the 2019 and 2023 surveys, respectively, while muscling and ribeye area were considered by 10% and 22% of farms in the 2019 and 2023 surveys, respectively. Additionally, growth rate or weaning and yearling weight EPD’s (expected progeny differences) was reportedly used as a selection criteria for beef sires in the 2023 survey by 22% of farms. Coincidently, 20% and 12.5% of dairy farms surveyed from the 2019 and 2023 surveys, respectively, reported retaining ownership of beef x dairy calves through finishing, with the majority choosing to market calves less than a week old.
The influence of dairy genetics in beef production systems can present some challenges for those raising and selling dairy-influenced cattle for beef. Likely the greatest inherent challenge with dairy-influenced cattle relative to “native” beef cattle is their lack of muscle and red meat yield. At the end of the day, after the animal is raised, slaughtered, the carcass is fabricated, we are left with pounds of beef to sell. When beef quality is similar, more pounds of beef equate to more income from an animal. Considering bone and excess fat are removed from the edible portion of the carcass, muscle to bone ratio can be another great indication of red meat carcass yield. Typical native beef cattle typically produce muscle to bone ratios between 4.00 and 4.35, while Holstein cattle produce muscle to bone ratios between 3.45 and 3.57, and Jersey cattle produce muscle to bone ratios between 2.50 and 2.56. Foraker and others from Texas Tech reported high-yielding beef x dairy carcasses ($8.29/cwt.) had a greater relative carcass cutout value compared with conventional beef ($3.03/cwt.), low-yielding beef x dairy (-$2.60/cwt.), and dairy carcasses (-$8.72/cwt.) on average.
Another challenge with dairy-influenced cattle is the additional days on feed required to achieve enough fat deposition to be finished for market compared with native beef breeds. Data from Abney and Rust from Michigan State University reported an additional 54 to 140 days were needed for Holstein steers to achieve enough backfat for market readiness when compared with Angus steers. Greater days on feed for dairy-influenced cattle is partly due to their lesser average daily gain relative to beef cattle and greater frame size for Holstein-influenced cattle. Overall, additional days in the feedlot equates to additional feed and yardage costs for dairy-influenced cattle compared with native beef cattle.
In a beef x dairy crossbreeding scenario, 50% of the genetics will be from the dairy cow and 50% from the beef sire. Successful beef sire selection requires intentional decision-making to improve upon the dairy genetics that present challenges to efficient beef production. Selecting terminal traits that improve growth rate (weaning weight and yearling weight EPDs) and increase muscling (ribeye area EPD) should be a priority criterion for selecting beef sires to be used in a beef x dairy crossbreeding program. Considerations should also be given to calving ease and marbling EPD’s when selecting a beef sire to be used in a beef x dairy crossbreeding program.
Calving ease is important because any dairy or beef producer can attest that a live calf has more potential and is worth more money than a dead calf. In addition to the cost of calf mortality, increased dystocia or difficulty calving can affect the subsequent performance of the cow. Data from 10 dairy herds reviewed by Basiel and others from Penn State University found no difference between the likelihood of stillbirths between Holsteins and beef breeds, except for crossbred beef sires (which included pooled semen from multiple sires) had a greater likelihood. With calving ease scored from 1 to 5, Basiel and others found no difference between the calving ease scores greater than or equal to 3 (needs assistance) or 4 (considerable force needed) between Holsteins and beef breeds. Overall, current data would indicate there is no difference in calving difficulty when using beef versus dairy sires.
There is a long-held belief among some dairy producers that beef semen has a greater rate of conception for dairy heifers and cows that have difficulty conceiving with dairy semen. As proof, 80% and 88% of the respondents in the UW-Madison 2019 and 2023 surveys, respectively, reported cows that received beef semen were selected on their failure to conceive after first being bred with dairy semen one or more times. Interestingly, the scientific data made publicly available does not support this concept of different conception rates, on average, between beef and dairy sires. In the Journal of Dairy Science, McWhorter and others compared the conception rates of the 10 most popular Angus sires used in dairies with Holstein sires bred to Holstein heifers and cows. Conception rates for heifers bred to Angus (53%) and Holstein (55%) sires and conception rates for cows bred to Angus (34%) and Holstein (34%) sires were statistically different in part to the large number of breedings observed, but numerically may not present a difference at the farm level. Caution when interpreting this data is warranted because the lesser conception rate for Angus semen could be largely due to its biased selection of being used on heifers and cows having difficulty conceiving after being bred with dairy semen.
Conventional dairy semen typically costs less compared with conventional beef semen. However, the overall value earned by the beef semen versus the dairy semen needs to be considered. Depending on the percentage of dairy cows and heifers being bred with female-sexed dairy semen, conventional dairy semen and beef semen will affect the farm’s overall semen costs. In addition to lesser conception rates with sexed semen (-5 to 17%) compared with conventional semen, the value of the calf at sale must be considered. According to the Smith’s Grove – Kentucky sale barn reports, in 2024, newborn beef x dairy bull calves have averaged $132 per calf more compared with newborn Holstein bull calves. Just like most commodities, bull semen is priced according to value. While this may not always be the case, generally, cheaper bull semen may not offer the superior genetic traits of bull semen that is sold at a greater price.
Again, the dairy producer must make an unselfish decision to select beef bulls that excel in terminal traits for greater improvements in beef production efficiency from bull calves from the dairy herd. Considering only the 3C’s (conception rate, calving ease and semen cost) does not guarantee an improvement in beef yield for beef x dairy cattle compared with straightbred dairy cattle raised and fed for beef. Generally, beef x dairy cattle that perform more similarly to native beef cattle will receive a greater price at sale relative to beef x dairy cattle that perform more similarly to dairy cattle, which are sometimes referred by some as black Holsteins. If you would like to discuss further, are interested in other beef x dairy content or have questions, find me on the Michigan State University Extension beef team website or email me, jaborekj@msu.edu.
